Spicy Shredded Chicken
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. A piece of chicken (whole chicken or chicken thigh or chicken breast can be used). Put cold water into the boiling pot, add appropriate amount of green onions, ginger, cooking wine, pepper, salt-baked chicken powder to boil over high heat and turn to low heat.
2. Cook until it can be pierced through with chopsticks and then fish out
3. Then put it in ice water for a while (you can also cool naturally)
4. Cut some green onion, ginger, garlic froth, green and red millet pepper and coriander froth
5. Put the green onion, ginger and garlic in a bowl first
6. Heat the oil to inspire the aroma of scallion, ginger and garlic
7. Then add 2 spoons of Weijixian soy sauce, 2 spoons of balsamic vinegar, half a spoon of sugar, half a spoon of steamed fish and soy sauce, half a spoon of pepper, half a spoon of spicy fresh dew (if you don’t need it), and 1 spoon of salted chicken powder. 1 spoon of monosodium glutamate, 2 spoons of chili oil, 1 spoon of pepper oil, a little salt
8. Then add a little boiled chicken broth, add spicy millet and coriander
9. Tear the chicken into silk along the grain
10. Pour in the tuned sauce, mix well and put on a plate
11. Finished picture
12. Finished picture
